摘要
教学方法创新是促进课程深化改革,提升课程教学质量与效率的重要手段。本文以高职烹饪工艺与营养专业《菜点制作》课程为研究对象,基于经验归纳与总结,就高职烹饪工艺与营养专业《菜点制作》课程教学方法创新的意义、创新内容进行了简要分析,以提升教学方法的有效性,提高《菜点制作》课程教学质量。
Teaching method innovation is an important means to promote curriculum reform and improve curriculum teaching quality and efficiency.Taking the course of cooking technology and nutrition specialty in higher vocational education as the research object,based on the induction and summary of experience,this paper briefly analyzes the innovative significance and content of the teaching method of the course of cooking technology and nutrition specialty in higher vocational education,in order to improve the effectiveness of the application of teaching methods and improve the teaching quality of the course of cooking technology and nutrition specialty.
作者
蓝祥
Lan Xiang(E-commerce in Guizhou Vocational and Technical College,Qingzhen 551400,China)
出处
《现代食品》
2020年第1期29-30,34,共3页
Modern Food
关键词
烹饪工艺与营养
《菜点制作》
高职教育
课程教学
Cooking technology and nutrition
Menu Making
Higher vocational education
Curriculum teaching
